Roasted Cauliflower

Cauliflower...did you forget about cauliflower? I know I did, and I actually quite like cauliflower, I just sort of forgot about cauliflower......so I found this simple recipe for roasted cauliflower, it incorporates a small amount of capers and the caper juice. Perhaps you haven't used capers much; the caper used in cooking is actually the bud of a flower that is picked and pickled. If left on the plant, the caperbud will flower and turn into a fruit called a caperberry. Capers are often served with fish, you might find them in some salads or Italian dishes, and it turns out they are a main ingredient in tartar sauce. Who knew? Pickled capers can be easily found in a bottle at your local grocery store.

Roasted Cauliflower
Recipe from Eveyday Food, Great Food Fast
Pictures by Caroline
makes 4 servings

1 head cauliflower (about 2 pounds), trimmed and cut into small florets

1 tablespoon olive oil

Coarse salt and fresh ground pepper

1 tablespoon butter

2 garlic cloves, thinly sliced

1 teaspoon capers (I would suggest doubling the amount of capers)

1 teaspoon juice

Directions (slightly modified)

1. Preheat the oven to 450°F. In a medium sized mixing bowl, mix together olive oil and cauliflower; season with salt and pepper. Spread the cauliflower in a roasting pan. Roast, tossing once or twice, until the cauliflower is golden brown and tender, 20-25minutes.

2. In a small skillet, melt the butter over medium heat. Cook the garlic, stirring unitl lightly browned, 2 to 3 minutes. Remove from heat. Add the capers and caper juice. Pour over the cauliflower, and toss to coat.